Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration

Anton Apriyantono; Dwi Setyaningsih; Purwiyatno Hariyadi; Lilis Nuraida

Journal Article

Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration

Apriyantono A
Setyaningsih D
Hariyadi P
et al.

Advances in Experimental Medicine and Biology (2004) 542 213-226

DOI: 10.1007/978-1-4419-9090-7_15

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Apriyantono, A., Setyaningsih, D., Hariyadi, P., & Nuraida, L. (2004). Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration. Advances in Experimental Medicine and Biology, 542, 213–226. https://doi.org/10.1007/978-1-4419-9090-7_15

Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration

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